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QUOTE"Sagebrush is a very fair fuel, but as a vegetable it is a distinguished failure. Nothing can abide the taste of it but the jackass and his illegitimate child the mule."Mark Twain (1835-1910)'Roughing It'

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TRIVIAIt is estimated that Americans eat 300 million sandwiches each day - that's more than one for every man, woman and child in the country!

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WEBSITE OF THE WEEKOnly the best of the best will be recommended here. These areNOT paid ads, they are my personal recommendations gleaned from countless websites I have visited during the course of my research efforts on food related subjects.

WARNING: This webpage is not for the squeamish! You will learnthat ground Paprika is allowed up to 20% mold, 75 insectfragments and 11 rodent hairs per 25 grams, and that Tomato Puree may contain 9 fly eggs and 1 maggot per 100 grams. Many fresh, canned and frozen foods are listed.Very interesting, if you have a strong stomach. Read the wholepage and you will be ready to go on a diet.

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FOOD TRIVIA QUIZThe Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.

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READERS QUESTIONS

QUESTION: I am looking for facts and trivia on pound cakes? Could you help? Daria.

ANSWER: 'Pound Cake' because the original recipe consisted of one pound each of butter, sugar, flour and eggs.It originated sometime in the first half of the 18th century.

Here is a recipe from the 'Art of Cookery Made Plain and Easy' by Hanna Glasse (1747).SOME CURIOSITIES IN HER RECIPENote the option of a pound of currants.Note all the 'beating' - and all done with the hand - in particular the 1 HOUR time. That's one heck of a workout!

"To Make a Pound Cake""Take a pound of butter, beat it in an earthen pan with your hand one way, till it is like a fine thick cream: then have ready twelve eggs, but half the whites; beat them well, and beat them up with the butter, a pound of flour beat in it, a pound of sugar, and a few carraways. Beat it all well together for an hour with your hand, or a great wooden spoon, butter a pan and put it in, and then bake it an hour in a quick oven.For a change you may put in a pound of currants, clean washed and picked."______________________________Now compare the above with the recipe in 'American Cookery' by Amelia Simmons (1796)Note the oven temperatures and times in both recipes.

"POUND CAKE""One pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose water one gill, spices to your taste; watch it well, it will bake in a slow oven in 15 minutes."

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QUOTE"I've run more risk eating my way across the country than in all my driving."Duncan Hines (1880-1959)

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TRIVIAThe average American eats more than 25 times as much salt as is necessary for good health.

IRISH STEWTake from one to three pounds of loin of mutton, or ribs ofbeef; cut it into chops; add by weight as many white potatoes,sliced, as there is beef. Throw in from two to six choppedonions, according to size, some pepper and salt, and a largespoonful of butter to each pound of meat. Let all stew gentlyfor two hours and serve with boiled rice or macaroni.

MAY 141994 The FDA announces that the new 'Flavr Savr' tomato, a biotech developed food, is safe.1607 Jamestown, Virginia founded. The first permanent Englishsettlement in the U.S.

MAY 1930 First flight attendant (stewardess), Ellen Church

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QUOTE"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."Steven Wright

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DID YOU KNOW?Ewes' (sheep's) milk contains more than twice the fat as cow's milk (8 1/2 % for ewes' milk and 4% for cow's milk). This is one of the reasons that it makes excellent cheese.

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WHO'S WHO IN THE CULINARY ARTSCoroebus of Elis (776 B.C.)A cook, Coroebus was the first Olympic champion listed in the records. He won the sprint race in 776 BC.

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RECIPE FROM READERSThis is from the daughter of two very dear friends of mine.---------James: While in Wisconsin Dells over Easter, our family enjoyed a terrific meal at the Green Mill. I had a wonderful chicken Pasta Dish - but changed it from chicken to shrimp - and added a few of my own touches. It is absolutely delicious, and my family can't get enough! (Leave it to my mom (Rosemary) for inspiring me to do my own thing in the kitchen! (not to mention the food network on cable!)

SHRIMP IN GARLIC CREAM SAUCE

Brush marinate on shrimp (I use a bit of soy, halved garlic cloves (3), ginger, salt and fresh ground pepper) for about an hour.Sweat peppers (green, red yellow - whatever you like) in a bit of olive oil with small chopped onions.Add shrimp and cook until just done (drain off marinate if necessary)Add a few pinches of fresh chopped parsleyAdd half & half and 2 cloves of pressed garlicSalt & Pepper to taste

QUOTE"In cooking, as in all the arts, simplicity is the sign of perfection."Curnonsky

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TRIVIA Vegetables that are boiled actually lose some of their water content. They will weigh less after boiling in water than they did before. This is caused by the heat, which breaks down the cell walls and allows some of the water to leak from the plants cells.

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QUOTE"What an awful thing life is. It's like soup with lots of hairs floating on the surface. You have to eat it nevertheless."Gustave Flaubert